Climate change, coupled with pests, poor soil health, and the demand for sustainable cocoa, has led to a rapid decline in cocoa productivity, resulting in reduced income for smallholder cocoa farmers. The high yielding plants of forastero made it an easy choice for growers, and even up until the mid 20th century, growers replaced the criollo crop with the low quality forastero for this reason. They are the basis of chocolate and Mesoamerican foods including tejate, an indigenous Mexican drink. Due to heat buildup in the fermentation process, cacao beans lose most of the purplish hue and become mostly brown in color, with an adhered skin which includes the dried remains of the fruity pulp. Some of the countries we source our chocolate from include Peru, Vietnam, Brazil, Colombia, Nicaragua,, Philippines, India, and many more.

Certification often requires high up-front costs, which are a barrier to small farmers, and particularly, female farmers. The cacao tree grows in a limited geographical zone, and today, West Africa produces nearly 81% of the world's crop.

Cacao was consumed by pre-Hispanic cultures in spiritual ceremonies and its beans were a common currency in Mesoamerica. If you would like more information on any of our products or what we can offer you please get in touch. Emulsifier: Soya Lecithin; Vanilla Flavouring, Glazing Agent: Carnauba Wax; Vegetable Extract: Beetroot Concentrate; Vegetable Oil: Palm Kernel; Colours: E100, E120, E133, E150d, E160a, E171.

Dark Chocolate 91% (Cocoa Mass, Sugar, Cocoa Butter, Emulsifier: Soya Lecithin, Vanilla Extract), Coffee Beans 9%, Glazing Agents: Gum Arabic and Shellac. The most delicious birthday bar around, bringing back fond memories of tray bakes covered in sprinkles. data-background-images="{}" data-video-src="" data-video-fallback-src="" data-element="inner" data-pb-style="XEGMUVO">